Telor Assin (Salted Ducks' Eggs)
From Banquets of the nations, 1911
Serves 6
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 171. The excerpt below is the record exactly as published.
Telor Assin (Salted Ducks' Eggs) Sajor lodeh (Spiced Vegetable Soup) Randeng goreng Ikan brenkis (Fried Fish) (Roast Spiced Fish) Endak syraebook (Roasted Fish Roes) Ihraepah oedang Oedang iesie Kepiting iesie (Shrimp Fritters) (Stuffed Prawns) (Stuffed Crabs) Kerrie oedang (Curried Shrimps) Kerrie Dagin dan Ikan Sesate (Meat and Fish Stew) (Grilled Meat) Fricadel djangong Djanganan (Indian Cirn Cakes) (Curried Vegetables) Lalap ketimon Sambal oelik Seroendeng (Sliced Cucumber) (Pounded Chillies) (Fried Cocoanut) Pisang Manga Mangis Nanas (Banana) (Mangoe) (Mangistan) (Pine Apples) Koppie (Coffee) 425 BANQUETS OF THE NATIONS Telor Assin. (Salted Ducks' Eggs.) • Boil some ducks' eggs hard, remove the shells, pack them in salt, and bury them in clay
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Cook this with the app: pantry check, scaling, and the assistant.